raw-food material

Grape 4 kg, sugar 1 kg.

eating habits

1. Wash and dry the grapes, and mash the koji.

2. Crush the grapes with stalks and skins, mix them with sugar and put them in a jar.

3. Cover the jar. It only takes one week in hot weather and two weeks in cold weather to turn it into grape champagne.

4. Add cold boiled water to the pot, which is about eight to nine minutes full. Turn on the mixing every day, and it will become grape vinegar in about two weeks.

warn

1, grape vinegar can be used as vinegar mother or as vinegar base when brewing other vinegars.

2. It is best to put the filtered grape champagne in the refrigerator to avoid gas explosion when it is placed outdoors.

grape vinegar

Grape vinegar's brewing method is similar to wine, but different.

1. Pre-preparation and fermentation are the same as wine. Grapes are prepared, packaged, mashed and fermented for 2-3 days, and the pre-fermentation is carried out at 25-28 degrees.

2. After filtering once,

Carry out post-fermentation at 30-35 DEG C. ..

1. Mix a portion of wine with a portion of boiled water and cool it, then add a proper amount of vinegar koji or 5% rice vinegar as the base material according to the instructions, put it in a jar, open the lid and ferment, and cover it with a layer of gauze to prevent insects.

2. After a complete layer of acetic acid bacteria white film is produced on the surface, it is fermented for 3-4 days. (I fermented it for 6 days after 22 degrees. )

3. Finally, filter out the clarified vinegar, put it into the pot, boil it until there are sparse bubbles along the edge of the pot, turn off the fire, bottle it while it is hot and seal it.